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7507574 Recombinant Saccharomyces cerevisiae expressing chimeric glucose transporters  
The present invention provides a modified Saccharomyces yeast which produces significantly lower levels of ethanol than wild-type yeast under aerobic conditions and saccharide concentrations of...
7494675 Process for the production of animal feed and ethanol and novel animal feed  
A method for the production of ethanol and a modified animal feed is provided. The method replaces the starch in known corn-based animal feed with biomass fiber treated to make it more digestible...
7214402 Method and apparatus for distributed production of beer  
The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort...
7186428 Method of oxygenating yeast slurry using hydrophobic polymer membranes  
Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous...
7186426 Prevention of lactic acid bacteria spoilage of beer through use of bacteriocin-containing fermented wort  
The present invention provides alcoholic beverages which are stabilized against the growth of microorganisms whose growth may cause deterioration of the characteristics of the alcoholic beverages....
7172775 Method for preparing brewers wort  
A method for predicting late fermentation production of diacetyl in a brewing process comprises determining the ratio of FAN (free amino nitrogen content) to sugar (fermentable) to specific gravity...
7160563 Method for preparing beer  
A method of preparing beer from beer wort including adding amidated pectin to the wort or beer to inhibit coagulation and precipitation of proteins and to obtain a haze in the beer.
7135200 Process for producing malt alcoholic drink  
In the method of producing a malt alcohol beverage, an adsorbent is used to remove through adsorption at least a part of rough flavor components from malt, a malt alcohol beverage intermediate...
7115289 Method of manufacturing fermented malt beverages  
Fermented malt beverages with reinforced filling taste and fullness of mouthfeel are manufactured by addition of α-glucosidase prior to a heat treatment in a wort production process in the course...
7087256 Flavoring composition and process for brewing malt beverages  
An improved flavoring composition and process for brewing malt beverages is disclosed. In one embodiment of the invention, the flavoring composition is formed from a high solids percent, room...
7022354 Process for producing fermentation product  
A process for producing a fermentation product by effecting fermentation with the use of a bioreactor having an immobilized microorganism located therein, characterized in that a non-flocculent...
7008652 Method for production of a flavorless malt base  
A flavorless, odorless and colorless malt base is produced by preheating a malt base derived from malt grains in aqueous solution in the presence of an activated charcoal absorbent to remove...
6761917 Method and device for controlling the wort flow from a lauter tun  
The present invention relates to a method and a device for controlling the wort flow from a lauter tun. To shorten the lautering time, according to the present invention a second increased outflow...
6699516 Brewing method and installation  
Brewing method in which a suspension of cereals having undergone traditional mashing is boiled in the same kettle as that in which mashing is carrier out, with no hops present. Filtration in the...
6613371 Method for malting seeds  
The invention provides process or method of malting cereal seeds, such as barley, wheat, rye, corn, oats, rice, millet and sorghum which process includes reducing the microbial level in the seeds...
6514542 Treatments for improved beer flavor stability  
This invention is directed to the prevention of the production of skunky thiols upon exposure of beer to ultraviolet or visible light. Preferably, the invention is directed to the removal or...
6419829 Membrane process for making enhanced flavor fluids  
A process using a hydrophobic membrane separation process for making an enhanced flavor fluid, particularly a low-alcohol brew, having improved flavor is disclosed.
6391296 Method of stabilizing useful protein and useful protein compositions  
A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon...
6316034 Methods for reducing spoilage in brewery products  
The growth of spoilage bacteria in yeast preparations and in fermentation products is inhibited by addition of lysozyme at various steps in the production process.
6265000 Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media  
A process is provided for the production of a novel carbonated alcoholic beverage having a characteristic flavor. A mixture of malt and an amylaceous raw material is added with a koji which has...
6217916 Immobilized-cell carrageenan bead production and a brewing process utilizing carrageenan bead immobilized yeast cells  
A process for immobilizing viable cells in gelled carrageenan beads comprises preparing an aqueous phase that is a mixture of a gellable concentration of un-gelled carrageenan, in an aqueous...
6149949 Pasteurization and fermentation of a fermentable extract  
This invention relates to a method for pasteurization and fermentation in the production of an alcoholic beverage. The method involves taking a fermentable soluble extract from a processed brewer's...
RE36897 Methods for chill treating non-distilled malted barley beverages  
A process for chill-treating, which is exemplified by a process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort...
6077549 Process for the continuous production of beer  
A process is for the continuous production of beer having a diacetyl content below 0.1 mg/l from a cooked, unfermented, fermentable wort with an oxygen content of 0.5 to 3.0 mg O 2 per liter.
6033690 Process for pre-conditioning brewer's wort with beer fermentation products and production of a beer therefrom  
A process is disclosed for managing or controlling fermentation product profiles in a parallel pair of beer product streams in which a brewer's wort is fermented to produce a beer having...
6017568 Process for the continuous boiling of wort  
6013288 Process for manufacturing beer  
A process for manufacturing beer having a reduced content of purine compounds by using wort having a reduced content of purine nucleosides as a result of decomposing purine nucleosides into purine...
5993865 Beverage and a method of preparing it  
The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP...
5962045 Process for producing beers having yeast turbidity  
A process is disclosed for producing beers having yeast turbidity, in particular wheat beer, in which it is possible to metabolize virtually completely the oxygen which has unavoidably passed into...
5955070 Inoculation by Geotrichum candidum during malting of cereals or other plants  
The invention provides micro-organism strains of the Geotrichum candidum family, obtainable by selecting and cloning natural strains of the micro-organism, and which have the following properties:...
5817359 Methods for dealcoholization employing perstration  
The present invention provides methods and for the dealcoholization of alcohol containing solutions, especially fermented beverages. In preferred embodiments the methods employ a novel...
5783235 Method of preparing a full hop flavored beverage of low bitterness  
A method of making a light stable, hop flavored, fermented beverage of less bitterness having a comparable hop flavor to one prepared using whole hops consists of adding to a wort as the sole...
5762991 Continous process of producing beer  
A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and...
5718161 Beer brewing system and method  
There is provided a system for brewing beer particularly suited for a brew pub setting. The invention utilizes a cooker to heat water and a pre-blend syrup of ingredients. Once the beer mixture is...
5648246 Process for the continuous preparation of wort  
This invention relates to a process for the continuous preparation of wort, including the continuous enzymatic conversion of malt in one rotating disc contactor and separation of spent grain from...
5612072 Process for the production of non-alcoholic or low alcohol malt beverage  
The invention relates to a process for the production of substantially non-alcoholic beer by a continuous yeast treatment at a low temperature. In the process, wort which has been clarified and...
5536512 Improvements in production of fermented malt beverages  
A process for preparing a fermented malt beverage wherein brewing materials are mashed with water and the resulting mash is heated and wort separated there from. The wort is boiled, cooled and...
5510125 Process for selective removal of sugar from beverages  
To remove selectively particularly sugar from nonalcoholic or alcoholic beverages, first the sugar is either carried away in the permeate in a membrane separation unit (2) by suitable choice of...
5486367 Enzymatic method for accelerating fermentation of comestible products  
An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the...
5478580 Method for the production of a purified iso-alpha-acid concentrate from hop extract  
A specialized process for producing purified iso-alpha-acids from hop extract. Hop extract is first combined with a metal salt isomerizing agent. The mixture is preferably boiled to ensure complete...
5460836 Method of preparing beer using lipid-removed malt  
The present invention is directed to a malt for brewing beer prepared by removing lipids by using subcritical or supercritical carbon dioxide, a beer using the said malt, and a method of preparing...
5455052 Process for producing a more stable malt beverage  
Onset of oxidation flavor in a malt beverage is delayed by addition of a lactone to the malt beverage during the brewing process.
5415885 Product and process of making a nutritious malt containing soft drink  
A sweet soft drink having the same °Brix as a conventional soft drink but with enhanced nutrition is provided. The beverage comprises a malt-extract containing aqueous solution to which is added a...
5405624 Process for producing a product with an intensified beer flavor  
A process for producing a product with an intensified beer flavor is disclosed. The process comprises: steeping barley with water to produce steeped-out barley; treating the steeped-out barley with...
5384135 Process for the manufacture of an alcohol-free beer having the organoleptic properties of a lager type pale beer  
A process for the manufacture of an alcohol-free pale beer (AFB) whose organoleptic properties are those of a lager beer, comprising the manufacture of a lager type alcoholic pale beer from pale...
5364639 Beer making method  
A method for making beer includes use of a pressure vessel having a size to fit in a usual home refrigerator. With the assembly of the invention, it is possible for the domestic fermenting of a...
5346706 Malt beverage process  
A cold contact process for the production of non-alcoholic malt beverages comprising the steps of preparing a boiled malt wort of about 12-20 degrees Plato; acidifying the wort through the addition...
5298264 Oxygen removal with immobilized dried Saccharomyces cerevisiae  
The oxidative deterioration of water-containing products for human consumption, e.g. beverages and oil and/or fat based products is minimized by introduction of immobilized yeast. Yeast is...
5294450 Colorless flavored malt beverage and method for making the same  
A colorless malt beverage product. To produce the product, malt and water are combined in a mash. An enzyme is preferably added to convert non-fermentable sugars to fermentable sugars. The mash is...
5273762 Method for the fermentation of beer  
The invention relates to a process for the production of beer by fermenting wort comprising malted barley and a concentrated starch solution derived from barley, for example, in the form of the...
Matches 1 - 50 out of 232 1 2 3 4 5 >